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Stovetop Pumpkin Purée Recipe

Staff Writer

Before entering the complicated (and delicious) world of cream cheese pumpkin cupcakes, we need to master the pumpkin purée.

Click here to see the 12 Days of Pumpkin.  

Deliver Ingredients


  • One 6-8 pound pumpkin


Begin to boil the water for steaming the pumpkin.

Rinse the pumpkin, then, using a serrated knife cut the pumpkin in half. With an ice cream scooper or large spoon, remove the strings and seeds. Cut the pumpkin into 6-10 pieces, small enough to fit numerous pieces into a steaming basket.

Steam for 15-25 minutes. Pumpkin is cooked when a toothpick easily pierces its skin. Let cool, then peel or cut skin off and discard. Keep remaining pumpkin "meat." Using a handheld blender, standing blender, or food processor, purée pumpkin meat.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.